Preparation

Cut tortillas into thin strips. Arrange the tortilla strips on a baking sheet and spray with cooking spray. Bake for 3 minutes or until lightly toasted. Remove from oven and place onto a plate to cool.

Heat oil in a large saucepan over medium heat. Add onion, garlic and chili peppers. Cook until the onions are translucent.

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This was really great soup. Because I am actually supposed to be increasing the sodium in my diet, I did not use the low sodium broth, but regular broth instead. And we forgot the tomato...I mean, it was sitting there on the counter, we just totally spaced in the course of everything else, and it was so good I think we'll just save the potassium in the future and skip it anyway (I have seen other versions of this that had a little avocado, and maybe I might add a very thin slice of that, instead, if my potassium numbers are doing well). Also used flour tortillas, because they were what I had in the house, rather than corn, but found that I loved what the soup does to the texture of the toasted white corn tortilla strips, and will use them in other soups. When the nutritionist in the hospital handed me the 'sample for a week, I was, frankly, in despair. It read to me like the diet of a particularly fussy toddler; not ust a toddler going through the bland phase, but one who went through it want decided that bland was great and she wanted it to be even more so. This soup, with its bright lime notes, it's warmth from the pepper and serrano, and the surprising amount of meatiness considering the chicken is just tossed in, not cooked in the soup. I will make this often, and I feel much better about the low potassium diet.

This is loaded with flavor, my husband even liked it, I am going to make a larger portion next time and freeze some for lunches. The only substitution I made was using no salt added organic diced tomatoes vs fresh.

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